HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApricot Balsamic Glazed Pork Tenderloin
Apricot Balsamic Glazed Pork Tenderloin

Apricot Balsamic Glazed Pork Tenderloin

with Ginger Rice and Sesame Green Beans

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If you’re craving something savory and a little sweet, look no further. Pork tenderloin is rubbed with garlic powder, onion powder, and smoked paprika to bring exciting flavors to the mild meat. It’s pan-seared until crusty and blackened on the outside and then bathed in an apricot balsamic glaze that lends a touch of sweetness. The sweet-savory pork combo is served over a bed of ginger rice and green beans that pack a one-two punch.

Tags:Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


2 clove


2 unit


1 unit


1 unit

Chicken Stock Concentrate

½ cup

Jasmine Rice

12 ounce

Pork Tenderloin

1 tablespoon

Fry Seasoning

2 tablespoon

Apricot Jam

5 teaspoon

Balsamic Vinegar

1 tablespoon

Brown Sugar

6 ounce

Green Beans

1 tablespoon

Sesame Oil

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate63 g
Sugar15 g
Dietary Fiber4 g
Protein38 g
Cholesterol160 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce (except for green beans). Peel and mince or grate ginger. Mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince half the shallot (mince whole shallot for 4).


Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger, garlic, and scallion whites; cook until softened, 1-2 minutes. Add half the stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then stir in rice. Cover and reduce heat to a gentle simmer. Cook until tender, 15-18 minutes.


Pat pork dry with paper towels; season all over with salt, pepper, and 1 tsp Fry Seasoning (2 tsp for 4 servings— we sent more). Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides and cooked through, 15-20 minutes. Turn off heat; transfer to a cutting board to rest. Wash out pan.


Melt 1 TBSP butter in same pan over medium-high heat. Add minced shallot and cook until softened, 2-3 minutes. Stir in jam and vinegar. Simmer until syrupy, 30 seconds to 1 minute. Stir in ¼ cup water (½ cup for 4), half the brown sugar (use all for 4), and remaining stock concentrate. Bring to a boil, then lower heat. Let bubble until thickened, 3-4 minutes. Remove from heat; stir in 1 TBSP butter. Season with salt and pepper.


Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer green beans to a medium bowl. Toss with sesame oil; season with salt and pepper.


Fluff rice with a fork; season with salt and pepper. Stir any resting juices from pork into pan with glaze. Slice pork crosswise into medallions. Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste.